INNOVATIVE METHOD OF MANUFACTURING FUNCTIONAL ORGANIC SEMI-FINISHED PRODUCTS OF A HIGH STAGE OF READINESS ON THE BASIS OF LOW-TEMPERATURE HEAT AND MASS EXCHANGE EQUIPMENT

Abstract

One of the main tasks of the food industry is the full provision of consumer cooperatives with high-quality functional food products, one of the main sources of production of which is fruit and berry raw materials. To create an assortment of such products, it is necessary to search for innovative measures to intensify heat and mass transfer processes for the production of high-quality products. The aim of the study is a scientific and practical substantiation of the effectiveness of using the developed innovative method for the production of organic functional semi-finished products of a high degree of readiness with a wide range of uses in the processing, manufacturing and pharmaceutical industries through the use of modern low-temperature heat and mass transfer equipment. The implementation of the aim will allow not only to expand the range of food products with a balanced content of physiologically functional ingredients, but also to create a resource-efficient technical complex for the production of such products. To select the optimal recipe for blending fruit and berry raw materials into functional products with predictable structural and mechanical properties and color formation, a reasonable analysis of the initial properties of fruit and vegetable raw materials was carried out: Jerusalem artichoke, chokeberry, sea buckthorn, beetroot, pumpkin. As a result, a technological process was developed for the production of blended functional fruit and berry concentrated and dried products with the optimal prescription content of fruit and vegetable puree components: Jerusalem artichoke – 20%, black chokeberry – 20%, sea buckthorn – 25%, beetroot – 20% and pumpkin. The developed technology is distinguished by the use of gentle temperature conditions during concentration and drying, which occur on the developed rotary evaporator and thermoradiation drum dryer using a flexible film resistive radiant electric heater for heating. The developed equipment provides a gentle processing mode of 45...60 °C, which contributes to the production of high-quality semi-finished products with maximum preservation of physiologically functional ingredients. The obtained technology for the production of fruit and vegetable semi-finished products of a high degree of readiness will expand the range of functional products of high quality for health purposes.